1 (1 lb.) pork tenderloin, cut crosswise into 12 (1/2-inch) slices
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon coarse salt
1/8 teaspoon pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons extra-virgin olive oil
3/4 cup orange juice
1 (2x1/2-inch) strip orange peel, cut into long thin strips
1 garlic clove, minced
1. Sprinkle pork with thyme, salt and pepper. Combine maple syrup and mustard in small cup.
Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 2 to 4 minutes or until lightly browned, turning once. Remove pork.
2. Add orange juice, orange peel and garlic to skillet; bring to a boil over medium-high heat, stirring to scrape up any browned bits on bottom of skillet. Boil 2 to 3 minutes or until reduced by half. Stir in maple mixture; bring to a boil. Return pork and any accumulated juices to skillet. Cook 1 to 2 minutes or until the pork is slightly pink in center and glazed with sauce.
PER SERVING: 200 calories, 7 g total fat (2 g saturated fat), 23 g protein, 12 g carbohydrate, 50 mg cholesterol, 365 mg sodium, .5 g fiber